We had a quiet week, although some sad news at the end of it. (Gudrun, below) The garden is mostly done for the season, and cooking is ramping up for feast things. We have a solid date, now. 2/12/23. Sewing and Project Day are ongoing. Masks required. We’re keeping right on with the virtual meetings side-by-side with the actual.
- Herb Bunch – At Ancient Light, Thursdays, 7am-9pm, on hold
- Herb Workshop, In the Garden – Done for the season. There will be occasional workshops through the winter.
- Sewing Time – At Ancient Light, Saturdays, 3-5pm
- Project Day – At Ancient Light, Sundays, 1 to 4pm
- Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
Next Potluck – 11/20, 12/11 (note changed date!!!), 1/15/22
Winter Feast LVI, Norse Theme. Page here – https://housecapuchin.com/winter-feast/winter-feast-norse-feast-as-lvi-february-2022/ More pages coming!
Here is the direct Portfolio link which has all the past Project Day reports and various projects, original here: https://housecapuchin.wordpress.com/portfolio/ and new one here: https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/
Misc – Collegium 2022 – Saturday Evening Court – Kingdom of AnTir, SCA – This stream will include evening court. Collegium 2022 is hosted by the Barony of Aquaterra in Evertt, Washington.
Collegium 2022 – Bardic Finals and Closing Court – Kingdom of AnTir, SCA – This stream will include bardic championship finals and closing court. Collegium 2022 is hosted by the Barony of Aquaterra in Evertt, Washington.
Prague Morning – 11/11/22 – This morning, at 11 o’clock and 11 minutes, St. Martin’s procession took place on Charles Bridge. – St. Martin rode across the bridge on a white horse pulling a wagon of snow. – https://www.facebook.com/praguemorning/videos/1333416034152024/
St. Martin brings the snow! “On November 11th many European nations celebrate Saint Martin’s Day. Here is a little history who he was. There are many stories related to Martin from Tours. One of the most famous is the one about his mantle. Martin was a righteous and honest soldier who honored his faith even in the army. According to the legend, he lived in modesty and respect for all people. He treated his slave like a brother. He differed significantly from the other soldiers and his good heart is also mentioned in this (probably best known) legend about Martin. In 335, on a freezing winter night, Martin met a beggar at the gates of Amiens in the north of France. He was only modestly dressed, obviously hungry and freezing. The old man asked Martin for help. However, Martin didn’t have anything with him so he shared his warm cloak with the beggar. He cut the cloak with his sword into two halves and gave one half to the poor man so that he could at least warm up. The legend also says that Jesus appeared to Martin the night afterwards, wrapped in the gifted half of his cloak. The scene of the cloak was afterwards one of the most famous and popular motifs of church artists for centuries. To St. Martin’s Day belongs inherently goose roast. But why goose? Legend has it that St. Martin, in his modesty, did not want to accept the rank of bishop in Tours and hid himself among a flock of geese from the ambassadors who carried his report of election. However these geese betrayed him with their loud noises. Another version says that the geese disturbed Martin during his sermons, so he condemned them for their wrongdoing so on the day of his remembrance to be roasted. The goose was always enjoyed by the whole household and the distribution of its meat had precise rules. The lowest servant was given a wing so he could fly at work, the higher servant had a thigh, the farmer himself kept the rest. St. Martin’s pastries were called differently in different regions: St. Martin’s horns, rolls or horseshoes of St. Martin. At that time, so-called St. Martin’s wines were opened, which are the first wines of the new year.
On this day if you got the first snow we would say that Martin visited on his white horse.” (Bohemians in America post)
December 9 , 2022 until December, 11 2022 – SUMMITS INVESTITURE – The Principality of the Summits
The Shire of Coeur du Val (Corvallis, Benton County, OR ) Event site: Philomath Scout Lodge, 660 Clemens Mill Rd Philomath, OR 97370
Good people of An Tir, join our Alpine Highnesses Datu Bato and Dayang Emma von Bern as they bestow the Summit Coronets unto their heirs. More information to come soon!
December 17 , 2022, 10:00 AM – 10:00 PM – ADIANTUM YULE – The Barony of Adiantum (Eugene, Lane County, OR ) This is a Level 2: Branch Event where no Kingdom or Principality business is expected to be conducted event.
Event Main Contact (Event Steward): Murchadh Monaidh Chraoibhe
The Barony of Adiantum celebrates the coming of winter with Baronial Court, a potluck dinner, and a day of friendship.
JAN 13, 2023 AT 12 PM – JAN 15, 2023 AT 5 PM – An Tir 12th Night 2023 – Valley River Inn
Event by Barony of Adiantum, Pam Perryman and Esther Reese
Hello From An Tir 12th Night 2023!
12th Night 2023 will be held in the Barony of Adiantum (Eugene, Oregon). Our event site is the lovely Valley River Inn, which is happy to host the SCA again.
For those new to the site, the “SCA block” is the entire hotel! The staff is friendly, with many having been our hosts at past events in their hotel. They know us, and they love our events. At 12th Night 2020, fifty-three+ hotel staff worked with Gold Key to wear garb during the work shift. It’s a welcoming space that’s all ours for the weekend!
Your event Stewards are Dame Yseult of Broceliande Ol, OP (Pam Perryman) and Honorable Emma Haldane (Esther Reese).The best way to reach them is to send an email to firstname.lastname@example.org.
The event email will be checked at least once a day, and usually several times a day.
Site Fee is $30.00, with a $5.00 discount for SCA members. There is no pre-registration or payment; pay and sign in at the gate.
The event page is hosted on the An Tir server, on the calendar page.
That will always be the most up-to-date place for information: https://antir.org/events/twelfth-night-2023
House Capuchin Winter Feast – 2/19/23 – Come join us for a Norse Feast (Viking era)! We’ve been researching for two years, now, because of the virus, so you can expect some good food and fun! The site is open from noon to 8pm, although we’ll be there from 8am to midnight or so. If you’re there outside of the event times, you’ll likely be put to work. 🙂 We’re planning a couple of classes, music, stories and possibly some dance as well as food all day and the feast proper starts at 5pm. Bring your feast gear and some containers to take leftovers home with you, along with the “travel food” that we usually plan as the last course of the feast. This is a free event, although there’s a donation can by the front door to help defray the costs.
February 19 , 2023 – SUMMITS A&S & BARDIC CHAMPIONSHIP
Introducing: The Alpine Festival of the Arts!
The event formerly known as A&S&B Championships is now Alpine Festival of the Arts.
So why the name change?
The event has been expanded to a full two days (Presidents’ Day Weekend, 2023)
We will still have the A&S and Bardic Championships, organized by the current Alpine Scholar and Summits Bard according to tradition.
Plus, we will have one day devoted to the Alpine Artisan Showcase. This is a non-competitive opportunity to display your art, schedule one-on-one discussions with Laurels and other interested artisans, and generally geek out and celebrate the varied and fabulous arts of the Principality of the Summits.
Our fantastic Event Stewards have secured a venue that will enable the competitions and non-competitive Artisan Showcase to be set up in separate spaces, so no interference between the two, yet everyone has access to both.
This is advanced notice to start planning your Artisan Showcase display now. Further details will be posted as plans develop.
Dance Vids – “Leggiarda Marina” by Cesare Negri – Utopia Early Music – Dance Balletti
The spookiest music – Why this creepy melody is in so many movies – Vox
What Was The Biggest Killer In The Middle Ages? | Medieval Dead | Chronicle – Medieval History Documentaries
This series reveals true stories of medieval life by examining the skeletal remains that lie buried below the earth’s surface. Combining atmospheric, dramatic reconstructions of gripping stories with archaeological science, Medieval Dead takes viewers deeper into the Dark Ages than ever before.
The series traces and sifts through the remains of the Medieval Dead.
00:00 War: Defenders of Masterby
46:05 Poverty: The Woman of Tadcaster
01:32:02 Pestilence & Disease
Early Week – Not a lot happening but a little mundane sewing. Loren was working on sundials again.
Cookery – A pork roast with apples and shallots was one dish this week, and garlic butter, starting with roasted garlic, was another. Recipes below. Arthur is curing bacon.
Arthur Bartlett (11/7/22) – Ok, I guess I’ll try curing my own bacon… It was hard to diagnose, though, and I’m not really a doctor… No patients (patience) for research… Anyway:
1 pork belly 7-10lbs
3 overflowing-but-not-heaping tbsp sea salt
1 tsp cayenne
.5 tsp cinnamon
1 tbsp baker’s (unsweetened) chocolate powder
2tbsp whole clove or 1tbsp ground
2 tbsp brown or cane sugar
I decided to use rock salt and whole cloves, because I have a mortar, but you can use fine ground just as well. One might also find that a coffee grinder works really well on while cloves. Mix the ingredients well, adjusting for taste. This pork belly came from Costco, and had a bit of the salt juice in the cryo bag, so I rinsed it quickly and let it air dry for about 15 minutes before starting. After grinding and mixing the rub, place the pork on a sheet of foil and sprinkle half of the seasoning in one side. Really get that good stuff massaged into the surface for a couple minutes, but try not to tear or split the meat. Repeat on other side. For an extra bonus flavor, sprinkle some coffee grounds on each side I’m using a vacuum seal bag, but I left just a little space in so the juices have somewhere to go. Put it in the fridge where it won’t be disturbed, and flip and massage every day for 7-10 days. Take it out of the bag and lay it out on another sheet of foil and return it unwrapped to the fridge for 24 hours. Smoke over apple or cherry wood chunks or pellet. I like the extra spicy flavor of hickory, so I’ll be using a 50/50 blend over coals, and I’ll be trying to maintain a 200F heat until the bacon reaches about 150F.
Galentine with live fish from the Oeconomica – https://www.culina-vetus.de/2022/11/09/galantine-with-live-fish-from-the-oeconomia/
(a friend) – Good luck I have done it three times and every time comes out super salty.
Arthur Bartlett – from what I gather, the sugar is to counteract that problem. The salt is necessary for curing, though. If I had a cooling room, I’d be hanging meat to dry cure and packing it with salt.
Nick Saint-Erne – This 15th Century Medieval recipe is for an Herb and Pork pie.
The original recipe is in the Harley Manuscript in the British Library.
The pie is in a wheat flour hot water crust and consists of chopped herbs (Herbe Blade) mixed with boiled pork. The bottom crust (coffin) is prebaked and then filled with the “stuff” (boiled herbs and pork) and then baked again.
This recipe is one of the more complex ones I have made as it requires boiling the pork, boiling the herbs in the pork broth, baking the pie crust, and then mixing them all together and baking it again.
But it is worth the effort (if you like Medieval Pork Pies!).
Sewing – Anja started another set of flowerpot pincushions.
How to Warp an Inkle Loom – Elewys of Finchingefeld – A quick 5 minute video on warping an inkle loom. I have three different looms and I show how each one can be threaded to maximize the yardage on each loom.
Sundials, etc. –
- Surveying the cog: How the medieval merchant ship is being studied – https://www.medievalists.net/2022/11/surveying-cog-medieval-ship/
- Herring trade began in the Viking age, study finds – https://www.medievalists.net/2022/10/herring-trade-began-in-the-viking-age-study-finds/
- A Medieval Manuscript Has Revealed the Oldest Known Map of the Stars – https://www.smithsonianmag.com/smart-news/medieval-manuscript-oldest-map-of-the-stars-Hipparchus-180980993/
- EXTRAORDINARY’ 800-YEAR-OLD CHAIN MAIL FOUND IN CO LONGFORD – https://archaeology-world.com/extraordinary-800-year-old-chain-mail-found-in-co-longford/
- Archaeologists Unearth Trove of Viking Age Jewelry in Sweden – https://www.smithsonianmag.com/smart-news/archaeologists-unearth-trove-of-viking-age-jewelry-in-sweden-180981093/
Herb Bunch – Most of this week was moving plants to winter locations. The lemon grass went indoors at the shop, dahlias under the porch. Garlics and re-grown veg are mostly still in place, along with the herbs, although Anja is planning to move the chives and parsleys onto the porch, still bringing a couple from the shop. Cardoons are tucked under the outdoor table.
Project Day –
Anja spent the day embroidering at her desk and watching the last of Tales from the Green Valley. (links below)
Gudrun posted to Anja in the evening – “The shop is closed on Tue/Wed. “There wasn’t any projects from me. Got some very, very bad news about my father this morning. He’s in the hospital and not projected to make it through the night. Cancer metastasized into the brain.” Good wishes and hugs to both….
Arlys – PROJECT DAY: Inspired by your class last week and that Three Mountains is having a Largesse Dirty Dozen at Yule, I decided to make some blackwork-inspired scissors keepers. All the patterns will be different.
Feast Planning – Roasted garlic butter is made, tested and put by. 10 molds.
Roasted Garlic Butter – This recipe makes a butter with a light, non-“chompy” garlic flavor
- About a cup of peeled garlic cloves
- 2 TBSP butter
- 1 pound butter at room temperature
- 1tsp salt
- Put the garlics in the smallest oven-safe dish that they’ll fit into.
- Put 2 TBSP butter on top.
- Bake at 350F. for about 15-20. They’re done when soft enough to easily stick a fork into.
- (optional) If using saffron, add to the hot butter in the garlics and let stand for 30 minutes.
- Add 1/2 the remaining butter to the food processor.
- Add the roasted garlic & salt and process until distributed.
- Add the rest of the butter and process until smooth.
- Mold and fridge/freeze.
Pork Roast with Apples and Shallots – Recipe by Anja from a description of one in late period.
- 2 tablespoons butter
- 2-2.5 pound pork loin roast
- About 1 cup of peeled, slice shallots (2 large ones, or with ours about 20 garden-grown)
- 1 medium apple (granny smith), cored and sliced 1/4 inch thick.
- 1 cup wine (we had a mix of leftover red and white)
- Prepare shallots and apple.
- Put roast into crockpot.
- Add apple/shallot mix on top.
- Sprinkle with salt.
- Cook 3.5-4 hours on high.
- Check center for temperature. (145-165F, don’t let it go farther than that…)
- Pull roast, wrap and fridge.
- Separate solids from liquid and fridge.
- Pull grease from top of liquids. (Leftover broth can be used for other sauces.)
- Slice roast when cold.
- Make sauce: mush the apple/shallot mix, add about ¼ cup broth (cold) and enough breadcrumbs to thicken. If it gets too dry/lumpy add a little broth.
- To serve, put several slices in a dish and spoon sauce on top. Zap in the microwave for 1 minute on high.
Note – The sauce is not necessary, although was included in the original dish. If you wish, do as we did in the pictures and simply spoon some of the solids onto the slices before zapping. Yes, the sauce did get made, later.
We be three poor mariners – Passamezzo – We be three poor mariners – an anonymous 16th Century sailors’ song printed in Thomas Ravenscroft’s Deuteromelia, 1609.
The melody also occurs as a dance tune (variously titled Bransle de Poictou or Gavotte) in a number of French sources, including Arbeau’s Orchesography (1589).
Richard de Winter: tenor
Robin Jeffrey: tenor
Peter Willcock: tenor
Alison Kinder: recorder
Lynda Sayce: recorder
Eleanor Cramer: bass viol
We be three poor mariners newly come from the seas;
We spend our lives in jeopardy while others live at ease.
Shall we go dance the round, the round, the round
And he that is a bully boy come pledge me on the ground,
the ground, the ground.
We care not for these martial men that do our states disdain;
But we care for those merchant men which do our states maintain.
To them we dance this round, a round, a round
And he that is a bully boy etc.
From our CD They that in Ships unto the Sea down go: Music for the Mayflower – https://www.resonusclassics.com/products/they-that-in-ships-unto-the-sea-down-go-music-for-the-mayflower-passamezzo-res10263
𝔗𝔯𝔬𝔲𝔟𝔞𝔡𝔬𝔲𝔯 𝔖𝔬𝔫𝔤𝔰 𝔄𝔫𝔡 𝔐𝔢𝔡𝔦𝔢𝔳𝔞𝔩 𝔏𝔶𝔯𝔦𝔠𝔰 – Paul Hillier, Stephen Stubbs, Lena-Liis Kiesel – 𝔐𝔲𝔰𝔦𝔠𝔞 𝔐𝔢𝔡𝔦𝔢𝔳𝔞𝔩𝔢
Ensemble: Paul Hillier, Stephen Stubbs, Lena-Liis Kiesel
Album: Troubadour Songs And Medieval Lyrics
Video: Chansonnier K, XIII secolo – Roman de la Rose XIII secolo
This album is a real jewel of medieval music, a real milestone for musical research in this regard.
Paul Hillier is synonymous with high quality and in this old album, recorded in 1982, he once again demonstrated his mastery.
As in the wonderful albums “Proensa” (which I will soon try to share with you) and “Chansons De Trouvères” (listenable here: https://youtu.be/j2b_igm_7k0) Hillier proves once again that the musical traces that survived the time can come back to life with greater power and vitality thanks to the perfect vocal and instrumental interpretation of a few elements and not with the use of an impressive number of musicians.
Concerning the video, I associated each song with the respective image of the troubadour who composed it. In the compositions by anonymous (6 and 8) I have inserted images about love from the famous Roman de la Rose (read it, it’s wonderful).
Have a good listening!
Mirko Virginio Volpe, Musica Medievale
Troubadour Songs From Provence
1 Reis Glorios, Verais Lums E Clartatz – Guiraut de Borneil
2 Can L’erba Fresch’e.lh Folha Par – Bernart de Ventadorn
3 Be M’an Perdut Lai Enves Ventadorn – Bernart de Ventadorn
4 Can L’erba Fresch’e.lh Folha Par (Instrumental Version) – Bernart de Ventadorn
5 Can Vei La Lauzeta Mover – Bernart de Ventadorn
Medieval Lyrics From England, France And Norway
6 Worldës Blis – Anonymous
7 Planctus David – Peter Abelard
8 Ex Te Lux Oritur O Dulcis Scocia (‘Wedding Song’) – Anonymous
Baritone Vocals, Medieval Harp – Paul Hillier
Medieval Lute – Stephen Stubbs
Portative Organ – Lena-Liis Kiesel
Buy: https://cutt.ly/kMoFsAA or https://cutt.ly/nMoF1Pf
Were Icelandic Sagas Sleazy Tabloids? – https://www.medievalists.net/2022/11/icelandic-sagas-tabloids/
Discovery of bronzes rewrites Italy’s Etruscan-Roman history – https://apnews.com/article/travel-europe-museums-821ea64144e67887773cb8ec2e95a147
Q&A #4: How did a medieval soldier distinguish between friend and foe? – https://www.medievalists.net/2022/11/medieval-soldier-distinguish-between-friend-and-foe/
Beautiful medieval tiles discovered in Poland – https://www.medievalists.net/2022/11/beautiful-medieval-tiles-discovered-in-poland/
The Seduction of Christ: Listening Out for Queerness in the Middle Ages – https://www.medievalists.net/2022/11/the-seduction-of-christ-listening-out-for-queerness-in-the-middle-ages/
Scientists Translate the Oldest Sentence Written in the First Alphabet – https://www.smithsonianmag.com/smart-news/scientists-translate-the-oldest-sentence-written-in-the-first-alphabet-180981101/
Video Links & podcasts
Tales from the Green Valley
- May – https://www.youtube.com/watch?v=fRSDG28vu_g – Straw rope, planting peas, making butter
- June – https://www.youtube.com/watch?v=JkXWFCbir3k – Midsummer festival, sheep shearing.
- July – https://www.youtube.com/watch?v=EEmf_9BaL6s – Early harvest, drying fruit, haying, laundry
- August, the last month – https://www.youtube.com/watch?v=jdU_EdhRMAo – wheat harvest,
New and Updated Pages – Garlic Crop – https://housecapuchin.com/projects-over-period-of-time/garlic-crop-and-harvest-2022/
Medieval Knight Armor Wash – funny! – Robert Chaen
In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 11/10/22 & published 11/14/22 (C)M. Bartlett
Last updated 11/14/22
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